This creamy, comforting egg dish is just right for a brunch or light supper for two. It's a perfect meal in one—with or without the bacon, if you prefer!
—Carol Forcum, Marion, IL
Prep: 20 min. • Bake: 20 min. Makes: 2 serving
4 bacon strips
4 large eggs
1/3 cup half-and-half cream
1/8 tsp. pepper
1/2 cup shredded cheddar cheese
2 green onions, chopped
1. Cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain.
2. Whisk 2 eggs, cream and pepper. Wrap two bacon strips around the inside edge of each of two 8-oz. ramekins coated with cooking spray.
3. Sprinkle half the cheese and onions in each ramekin. Divide egg mixture between ramekins. Break an egg into each. Sprinkle with remaining cheese and onion. Bake at 350° for 18-22 minutes or until eggs are completely set.
1 serving: 380 cal., 28g fat (14g sat. fat), 486mg chol., 521mg sod., 5g carb. (3g sugars, 0 fiber), 24g pro.